Peach Bellini Cupcakes

According to T, these cupcakes are “un-bellini-ble”, and we think you’ll agree! This is a 3-part recipe, so we’re breaking it down a little differently this week.

For the champagne cupcakes:

Preheat oven to 350.

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1 2/3 c. flour

1 c. sugar

1/4 tsp. baking soda

1 tsp. baking powder

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Whisk to combine.

 

In a separate bowl:

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3 egg whites

1 tsp. vanilla extract

1/2 c. sour cream

1/2 c. + 2 Tbsp. champagne

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Beat on medium speed until combined.

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Gradually add flour mixture to egg mixture while beating at medium-low speed. Occasionally scrape down sides of bowl to incorporate.

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Line cupcake pan with wrappers and fill each one about 2/3 with prepared batter.

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Bake 18-20 min, until toothpick inserted in the center comes out clean. Allow to cool 2 more minutes in pan.

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Move to wire cooling rack to cool completely.

 

For the peach filling:

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1 1/2 c. ripe peaches, peeled and diced

1/4 c. brown sugar

1/2 tsp. lemon juice

1/4 Tbsp. corn starch

1/4 Tbsp. Peach SweetShine

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Bring 3/4 cup peaches, brown sugar, and lemon juice to a boil then simmer 10 minutes, stirring occasionally.

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Mash peaches.

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Add remaining peaches and simmer 5 more minutes.

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Combine corn starch and Peach SweetShine, stirring until smooth.

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Add to peach mixture, and stir. Simmer until thick.

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Remove from heat and chill in refrigerator.

 

For the peach buttercream frosting:

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1 c. unsalted butter, room temp

2 1/2 c. confectioner’s sugar

4 Tbsp. Peach SweetShine

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Beat butter on medium-high speed for 5 minutes, occasionally scraping sides of bowl to incorporate.

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Switch to medium-low speed and gradually add confectioner’s sugar.

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Add Peach SweetShine and beat on medium-high speed until all ingredients are combined.

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Assembly:

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Use something round to create a hole in the cupcakes.

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Fill a piping bag or ziplock bag with peach filling.

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Fill cupcakes.

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Now top with frosting.

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Maybe add some sprinkles for fun.

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Peach Bellini Cupcakes with Peach SweetShine.

Cheers!

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